Roasted Butternut Squash Soup

It’s April and I’m in Texas. That usually means beautiful Spring weather, already including some warm days. Like yesterday, for example. My family was over in the evening for dinner/Sherlock and we had to crank the AC while all the cooking was going on. The kids went to bed in shorts and tshirts (for the first time this year- it’s been pants until now). Surprise, surprise, we wake up to 40 degrees and have to turn on the heater today. Everyone is covering their gardens in blankets preparing for a frost tonight. Such crazy Spring weather! That’s Texas!

So we had soup today! It was so warm and comforting. I love it when we get these cool downs. Anything that will delay the impending terrible summer…. I’m all for it! I haven’t made squash soup in about 5 years. I found my old recipe and did some altering, adding the roasting. Oh man does roasting make everything delicious.

This recipe is super easy. Minimal ingredients, minimal effort, but such a delicious end result! Serve is with a yummy crunchy artisan bread like this one!

-Remove from oven and allow to cool slightly. Add veggies, broth, and remaining 2 tsp salt to blender. Blend until smooth. (My blender is large- 60oz+ so it all fits without overlowage. If yours won’t hold it all, work in batches.)

– Pour into a pan and reheat. Taste, add salt if needed, and then serve warm with yummy bread!